Fried potatoes with quail eggs

Ingredients for 4 servings:

• 12 quail eggs
• 1 tbsp butter, for frying
• 1 kg potatoes, waxy, Bamberger Hörnchen, la Ratte or Sieglinde
• 1 tbsp goose fat
• 2 shallots, finely diced
• 100 g bacon, diced
• 1 tsp caraway, finely ground
• 1 tbsp butter
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg, grated
• Salt
• 1 handful of parsley, flat, finely chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 55 minutes

Allow the potatoes, almost cooked in their skins, to cool, peel, and slice. If you have one, use an iron skillet that has never been cleaned with detergent to prevent the potatoes from sticking. Otherwise, use a non-stick skillet. Melt the goose fat over medium heat and fry the potatoes until golden brown. After a short time, add the bacon and fry. For the last 5 minutes, add the shallots and, like the bacon, let them disappear under the potato slices at the bottom of the pan. Now mix the finely ground caraway seeds with the butter and coat the potatoes. Caraway seeds aid digestion, and mixed with butter, they won’t bubble up in a hot pan. Finally, season with salt, pepper, and nutmeg and keep warm. Cook the quail eggs in two skillets in the butter at medium heat at most to prevent them from browning. First, salt the melted butter on the bottom of the skillet to get flawless fried eggs. When cracking the eggs, gently shape any egg whites that overflow with a spatula and push them toward the yolk so that the whites cook evenly. Sprinkle the potatoes with a little parsley, arrange them on 4 plates, and top each with 3-4 fried quail eggs. Tip: If you can’t find quail eggs, use 8 regular eggs.